Tempeh Burger with Smoked Rose Salsa

Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 people
Perfect summer tempeh burger recipe that combines the harmonious flavours of tempeh with a creamy/spicy salsa rosa! Change up the burger toppings to make a different burger each time!

How It's Made


  • 8 hamburger buns
  • 1 tempeh block
  • 2 fresh tomatoes
  • 1 red onion
  • Some pickles
  • Dijon mustard
  • Roquette lettuce

Tempeh Sauce

  • 6 tablespoons vegetable oil
  • 5 tablespoons soy sauce
  • 5 tablespoons
  • 2 tablespoons olive oil
  • 1 1/4 tablespoons dijon mustard
  • 1 garlic clove
  • 1/2 teaspoon ginger
  • Smoked Salsa Rosa


  1. Make the tempeh sauce by vigorously shaking all the ingredients in a small mason jar and put aside.
  2. Cut the tempeh in 4 equal pieces, then cut each piece in half, lenghtwise to make 8 pieces.
  3. Saute the tempeh in a large skillet with an oil of your choice.
  4. Once the tempeh is nice and golden, pour in 1/2 cup of the tempeh sauce.
  5. Continue cooking until the tempeh has absorbed all the sauce. The skillet should be more or less dry when it is ready.
  6. Heat the hamburger buns.
  7. Build your burger by putting mustard on the bottom piece of bread, then the tempeh patty, a slice of tomato, sliced pickles, sliced red onion, salsa rosa and roquette lettuce.
  8. Place the top bun on top.
  9. Enjoy with a fresh glass of minty lemonade!

How It's Made: Smoked Salsa Rosa


  • 1 cup
  • 1 1/2 cups red bell pepper, diced
  • 3 tablespoons olive oil
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon water
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne powder
  • 1 1/2 dried chipotle pepper
  • 1 teaspoon
  • to taste


  1. Rehydrate the chipotle pepper in some warm water for about 10 minutes.
  2. Mix all the ingredients in a food processor until completely smooth.
Recipe By


You can always expect something exciting and delicious from the PRANA team - an eclectic mix of culinary adventurists.